Table 4.
Physical properties (cooking, texture, thermal) of fiber-enriched pasta (FEP).
| Physical Properties | CP | FEP-1 | FEP-2,3,8 | FEP-4 | FEP-5 | FEP-6 | FEP-7 | FEP-9 | FEP-10 | FEP-11 |
|---|---|---|---|---|---|---|---|---|---|---|
| Cooking | ||||||||||
| OCT (min) | 9.63 ± 1.21 a | 8.05 ± 1.45 e | 8.04 ± 0.64 e | 7.90 ± 0.72 i | 7.99 ± 0.56 f | 8.07 ± 0.78 d | 7.93 ± 0.68 h | 8.09 ± 0.42 c | 7.96 ± 0.81 g | 8.14 ± 0.46 b |
| Cl (%) | 4.27 ± 0.16 i | 5.76 ± 0.10 e | 5.83 ± 0.15 d | 5.97 ± 0.06 a | 5.88 ± 0.24 c | 5.73 ± 0.77 f | 5.92 ± 0.80 b | 5.65 ± 0.81 g | 5.91 ± 0.31 b | 5.59 ± 0.88 h |
| MII (kgcp/kg up) | 3.51 ± 0.86 a | 2.79 ± 0.73 e | 2.74 ± 0.89 f | 2.55 ± 0.31 i | 2.72 ± 0.10 g | 2.82 ± 0.21 d | 2.60 ± 0.00 h | 2.98 ± 0.17 c | 2.71 ± 0.30 g | 3.08 ± 0.46 b |
| Texture | ||||||||||
| Firmness (N) | 2.69 ± 0.95 a | 1.98 ± 0.36 d | 1.91 ± 0.44 f | 1.68 ± 0.24 h | 1.92 ± 0.34 ef | 2.01 ± 0.10 c | 1.85 ± 0.21 g | 2.16 ± 0.21 b | 1.93 ± 0.67 e | 2.18 ± 0.58 b |
| Stickiness (N) | 4.73 ± 0.31 a | 2.97 ± 0.28 e | 2.95 ± 0.26 f | 2.42 ± 0.30 j | 2.88 ± 0.00 g | 3.24 ± 0.93 d | 2.45 ± 0.87 i | 3.58 ± 0.80 c | 2.83 ± 0.16 h | 3.70 ± 0.01 b |
| Thermal properties | ||||||||||
| To (°C) | 59.44 ± 1.38 j | 61.16 ± 1.09 f | 61.99 ± 1.27 e | 63.14 ± 1.52 a | 62.14 ± 1.47 d | 60.88 ± 1.22 g | 62.54 ± 1.43 b | 60.72 ± 1.29 h | 62.33 ± 1.34 c | 60.58 ± 1.71 i |
| Tp (°C) | 63.97 ± 1.33 j | 65.79 ± 1.61 f | 66.78 ± 1.39 e | 68.11 ± 1.23 a | 66.96 ± 1.13 d | 65.71 ± 1.82 g | 67.47 ± 1.51 b | 65.42 ± 1.57 h | 67.18 ± 1.54 c | 65.02 ± 1.69 i |
| Tc (°C) | 66.54 ± 1.42 j | 69.52 ± 1.37 f | 70.58 ± 1.61 e | 71.90 ± 1.82 a | 70.72 ± 1.83 d | 69.44 ± 1.76 g | 71.26 ± 1.22 b | 69.18 ± 1.31 h | 70.96 ± 1.49 c | 68.83 ± 1.71 i |
| H (J/g) | 6.17 ± 0.98 a | 5.19 ± 0.91 d | 4.89 ± 0.43 e | 3.54 ± 0.61 i | 4.87 ± 0.28 f | 5.21 ± 0.19 d | 4.13 ± 0.75 h | 5.28 ± 0.21 c | 4.64 ± 0.19 g | 5.49 ± 0.85 b |
* Values are means ± SD. Means within a row with different superscript letters are significantly different (p < 0.05). FEP-2,3,8 is the center point, and its value is the average of the three central points. CP: control pasta, OCT: optimum cooking time (min), Cl: cooking loss (%), MII: mass increase index (kg cooked pasta/kg uncooked pasta), To: onset temperature (°C), Tp: melting temperature (°C), Tc: conclusion temperature (°C) and H: enthalpy value.